30 by 30: Gratin Dauphinoise

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I have a love affair with gratin dauphinoise.  I suspect most people do, too, because what’s not to love about potatoes enrobed in cream and gruyere?  It is very, very rare for me to indulge in a dish such as this one (at least home), but I guess indulgence is part of turning 30 soon. 🙂

When I added these potatoes to my 30 by 30 list, I already knew I’d be heading to my Anthony Bourdain cookbook for the recipe.  I halved the recipe—a recipe which is supposed to serve 4—but still ended up with 4 servings.  So unless you plan on eating a whole lot o’ potatoes, I think you’ll find the version below makes 4 more than adequate servings.

This dish is unsurprisingly delicious.  I honestly can’t remember what main dish we had these with because, really, who cares?  This gratin was the star of dinner that night.

30 by 30: Gratin Dauphinoise